German Chocolate Poke Cake

This German Chocolate Poke Cake is an irresistibly moist and rich dessert, filled with gooey caramel and topped with a luscious coconut-pecan frosting. Made with simple ingredients and easy steps, this cake is perfect for birthdays, holidays, or whenever you crave a chocolatey indulgence!

The first time I made this German Chocolate Poke Cake, I wanted something extra decadent for a family gathering. My husband loved the caramel-soaked chocolate cake, and my daughter couldn’t get enough of the coconut-pecan topping. Now, it’s our go-to special occasion dessert that everyone requests!

Why You’ll Love German Chocolate Poke Cake

•Ultra Moist & Gooey: Caramel seeps into every bite.

•Easy to Make: Uses cake mix for a simple, foolproof recipe.

•Rich & Decadent: Classic German chocolate flavors with extra indulgence.

•Make-Ahead Friendly: Even better the next day!

Ingredients Notes For German Chocolate Poke Cake

•German Chocolate Cake Mix: The base for a soft, chocolatey cake.

•Sweetened Condensed Milk: Adds richness and moisture.

•Caramel Sauce: Soaks into the cake for gooey sweetness.

•Coconut-Pecan Frosting: The signature topping, full of nutty crunch.

•Whipped Topping (Optional): Lightens up the richness.

Recipe Steps

1. Bake the Cake:

1.Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish.

2.Prepare and bake the German chocolate cake mix according to package instructions.

2. Poke & Fill the Cake:

1.Once baked, let the cake cool slightly.

2.Using the handle of a wooden spoon, poke holes all over the cake.

3.Pour sweetened condensed milk and caramel sauce over the top, ensuring it seeps into the holes.

3. Add the Frosting:

1.Spread coconut-pecan frosting evenly over the cake.

2.If desired, top with a layer of whipped topping for extra creaminess.

4. Chill & Serve:

1.Refrigerate for at least 1 hour before serving to allow flavors to meld.

2.Slice and enjoy with an extra drizzle of caramel if desired!

Storage Options

•Refrigerator: Store covered for up to 5 days.

•Freezer: Freeze individual slices for up to 2 months; thaw before serving.

Variations & Substitutions

•Extra Chocolate: Add chocolate chips to the cake batter.

•Nut-Free: Skip the pecans or use toasted almonds instead.

•Homemade Frosting: Make a scratch coconut-pecan frosting for an authentic touch.

Frequently Asked Questions

Can I use homemade caramel sauce? Yes, homemade caramel makes it even richer!

What’s the best way to poke holes in the cake? Use the back of a wooden spoon for evenly sized holes.

Do I need to refrigerate this cake? Yes, since it has condensed milk and caramel, it’s best stored in the fridge.

This German Chocolate Poke Cake is the ultimate dessert for chocolate lovers. Gooey, rich, and incredibly easy to make, it’s a guaranteed hit at any gathering!

Decadent German Chocolate Poke Cake

Moist chocolate cake infused with caramel sauce, topped with homemade coconut-pecan frosting

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Dessert

Kitchen: American, German

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Ingredients

 

• ▢ For the Cake:
• ▢ 1 box 1 lb 2 oz of German chocolate cake mix
• ▢ 3 large eggs
• ▢ ½ cup 0.25 lbs of vegetable oil
• ▢ 1 cup 0.5 lbs of water
• ▢ **1 teaspoon of vanilla extract
• ▢ For the Filling:
• ▢ 1 can 14 oz / 0.88 lbs of sweetened condensed milk
• ▢ ½ cup 0.25 lbs of caramel sauce
• ▢ For the Topping:
• ▢ 1 cup 0.5 lbs of heavy cream
• ▢ 1 cup 0.5 lbs of shredded sweetened coconut
• ▢ ¾ cup 0.4 lbs of chopped pecans
• ▢ ¼ cup 0.12 lbs of unsalted butter
• ▢ ½ cup 0.25 lbs of brown sugar
• ▢ **½ teaspoon of vanilla extract

Instructions

• Bake the Cake:
• Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
• Prepare the German chocolate cake mix according to the package instructions, mixing it with eggs, oil, water, and vanilla.
• Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Make the Poke Holes:
• Once baked, allow the cake to cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes throughout the cake, about an inch apart.
• Add the Filling:
• Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
• Drizzle the caramel sauce on top and let the cake sit while you prepare the frosting.
• Prepare the Coconut-Pecan Topping:
• In a saucepan over medium heat, melt the butter and stir in the brown sugar.
• Add the heavy cream, bringing the mixture to a simmer. Stir until thickened.
• Remove from heat and mix in the shredded coconut, chopped pecans, and vanilla extract.
• Finish & Serve:
• Spread the coconut-pecan mixture evenly over the cake.
• Let the cake cool completely before serving. For best results, refrigerate for at least 1 hour before slicing.